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Cone Sushi (also called Inari Sushi).

Cone Sushi (Inari Sushi)

Cone Sushi is a Japanese dish of seasoned rice stuffed into fried tofu pouches. Super delicious. A little sweet, a little savory. It's a crowd pleaser, and great for potlucks and picnics. You can buy cone sushi at okazuyas and bento shops...and make it at home! This dish is called Inari Sushi everywhere else in the world, but in Hawaii we call it Cone Sushi ^_^
5 from 2 votes
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Prep Time: 1 hour
Cook Time: 1 hour
Servings: 4

Ingredients

Sushi Vinegar

  • 1 cup rice vinegar
  • ¾ cup sugar
  • 1 teaspoon lime juice
  • ¼ teaspoon salt

The Rice

  • 2 rice cooker cups uncooked Japanese short grain rice (note: 1 rice cooker cup = ¾ regular cup) or you can use 3 ½ cups already cooked rice
  • ¼ cup sushi vinegar
  • 1 small carrot peeled and finely diced
  • ¼ teaspoon salt
  • 1 tablespoon sugar

Fried Tofu Pouches / Age / Fried Bean Curd Wrappers

Instructions

  • First, make the sushi vinegar:
    Combine all the ingredients for the rice vinegar in a bowl. Mix together until the sugar is completely dissolved. Set aside.
  • Then cook just the rice in the rice cooker (skip this step if you're using already cooked rice).
  • While the rice is cooking, prepare the tofu pouches:
    Most tofu pouches/ age / fried bean curd wrappers) don't come precut into triangle or square pouches. So the first thing you need to do is cut them in half so that you have 20 small pouches.
    Then bring a big pot of water to a boil. Add all the tofu pouches to the water and cook for about 5-10 minutes. Drain and cool.
    Then gently (VERY gently) squeeze out the excess liquid. The purpose of this step is to remove the cooking oil from the tofu pouches.
  • In that same pot (this is so that you don't need to wash two pots), add the water, soy sauce, sugar, dashi powder (hondashi). Bring to a boil.
    Then add all the tofu pouches. Place a lid on the pot and cook on medium-low heat for 15 minutes. The purpose of this step is to have tofu pouches soak up all the good sauce / flavor!
  • While the tofu pouches are cooking, start preparing the rice filling.
    In a small pan, stir fry the finely diced carrots for a few minutes until they are a little soft. Set aside to cool.
    Mix the cooked rice with carrots, sushi vinegar, sugar, and salt. Use a rice paddle to mix everything. Set aside.
  • Once the tofu pouches are done cooking, carefully remove each piece from the pot. Place them onto a plate and let cool.
  • Now we stuff the tofu pouches with the rice filling:
    Carefully open one tofu pouch. Be very careful, they break easily. Use a spoon to gently stuff each pouch with the rice filling. Use the spoon to press the rice down so that it's lightly packed. You don't want to smash the rice, but you also don't want the rice so loose that it doesn't hold shape.
    How much to fill the pouch? Two options:
    1) Fill all the way up to the top of the pouch and leave the rice exposed.
    2) Or fill it ¾ of the way and fold the excess pouch over.
    I prefer Option #2. This way you get more tofu pouch and less rice...so you can eat more! ^_^
  • Serve slightly warm or at room temperature. Eat and enjoy!

Notes

Recipe adapted from the Star Bulletin's March 20, 2002 article about Yama's Fish Market (Oahu).